Instructions: Preheat oven to 325F.
Spray a large heavy saucepan with vegetable oil and place over medium-high heat. Add the sweet potato and onion and saute for 5 minutes stirring, adding several tablespoons of water to prevent sticking, if necessary. Add the ginger, squash, stock, and curry powder. Bring to a boil, reduce the heat, cover, and simmer for 45 minutes.

Meanwhile, prepare the croutons: Coat the bread slices generously with vegetable oil spray and place on a baking sheet. Sprinkle with curry powder and Parmesan. Bake for 2 to 5 minutes, or until crunchy and lightly browned and cut into croutons.

In a food processor or with an immersion, or hand, blender, puree the soup until smooth. Ladle into individual serving bowls, top with croutons and sprinkle with chives.

Lynns Notes: A traditional potage is thickened with cream or egg yolks. I substitute pureed sweet potatoes, which give it a nice texture. You can substitute zucchini or pattypan if no crookneck is available. (360 cals, 6 g fat)

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